Description
These Pumpkin Pie Tacos combine the rich, spiced flavors of classic pumpkin pie with the fun, handheld experience of tacos. Crispy fried flour tortillas are filled with a creamy pumpkin filling made from pumpkin puree, sweetened condensed milk, and warm spices, then topped with whipped cream for a delightful fall-inspired treat.
Ingredients
Scale
Pumpkin Filling
- 1 cup pumpkin puree
- 1/2 cup sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Taco Shells
- 4 small flour tortillas
- 1 cup vegetable oil (for frying)
For Serving
- Whipped cream
Instructions
- Prepare the Pumpkin Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, ground cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until the mixture is smooth and well blended.
- Heat the Oil: Pour the vegetable oil into a non-stick skillet and heat it over medium heat until it reaches frying temperature.
- Shape the Tortillas: While the oil is heating, create the taco shell shape by using a taco shell mold or folding each tortilla in half over the edge of a baking sheet to hold its shape during frying.
- Fry the Tortillas: Carefully place one tortilla at a time into the hot oil. Fry each side for about 2-3 minutes until the tortillas become golden brown and crispy.
- Drain Excess Oil: Remove the fried taco shells from the oil using a spatula and place them on paper towels to drain any excess oil.
- Fill the Tacos: Once the fried taco shells have cooled enough to handle, spoon the prepared pumpkin filling into each shell.
- Add Whipped Cream: Top each pumpkin pie taco with a generous dollop of whipped cream for a creamy, sweet finish before serving.
Notes
- Use small tortillas to create perfect taco-sized shells that are easy to handle.
- Be careful when frying the tortillas; ensure oil is hot but not smoking to avoid burning.
- For a more robust pumpkin flavor, consider adding a pinch of ground allspice.
- The taco shells can be made ahead of time and stored in an airtight container for up to 2 days.
- Try serving with a sprinkle of powdered sugar or a drizzle of caramel sauce for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: pumpkin pie tacos, pumpkin tacos, fall desserts, pumpkin recipes, fried tacos, holiday dessert, pumpkin spice
